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Pommes Boulangere

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the french method of oven cooking potatoes and is delicous. It has the same reult of cooking the potatoes on the top of a Lancashire Hotpot. Serves 4 Notes layers of thinly sliced onions or leeks inbetween the potatoes makes a tastier alternative. Any sort of stock will do, chicken, lamb, beef or vegetable. For a richer taste a ratio of 50% hot stock and hot milk/cream can be used If using lamb stock it is nice to sprinkle the top of the potatoes with fresh Rosemary. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore.

Ingredients

Serves: 4-6

  • ⅗ kilogram potatoes (Desiree and King Edwards are the best, although Maris Pipers are very good)
  • 215 millilitres hot stock
  • 28 grams melted butter ()
  • salt
  • pepper

Method

Pommes Boulangere is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Butter a large shallow ovenproof dish.
  • Peel potatoes thinly, do not rinse.
  • Using a mandolin slice the potatoes very thinly, again do not rinse.
  • Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper.
  • Continue until all the potatoes are used up.
  • Pour over the hot stock.
  • Brush with the top of the potatoes with the melted butter.
  • Place the potatoes on the high shelf of the oven at 180 degrees centigrade/gas mark 4 for 45 - 60 minutes or until tender and the top layer is a crisp golden brown. Serve immediately with roasted meats as an alternative to roast potatoes or with a hob made pot roast and vegetables.
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